It is a very lean meat, surprisingly cheap (when compared with beef) and an range from quite light in flavour (roe deer or reindeer) to very gamey (wild red deer). The venison type you chose for this recipe should depend on how gamey (or not) you like your meat.
The recipe also works for goat meat and wild boar.
Pan Fried Venison with ApricotsServes: 4
Ingredients:110g (4 oz) dried apricots, halved
60ml (1/4 cup) sherry
450g (1 lb) venison, cubed
2 tbsp plain flour
2 tbsp sunflower oil
3 rashers of bacon, finely chopped
3 shallots, diced
5 tbsp water
salt and freshly-ground black pepper, to taste
Method:Combine the apricots and sherry in a bowl, then set aside to soak for at least 20 minutes
Season the flour then use to dust the venison cubes. Heat the oil in a frying pan over low heat, add the venison pieces and fry for about 5 minutes or until nicely browned all over.
Add the bacon and shallots, stir to combine then stir in the water. Cover and cook for 5 minutes.
Remove the cover from the pot and add the apricots (along with any remaining sherry). Increase the heat and cook, uncovered, for about 5 minutes more or until the volume of liquid has reduced by half.